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andrewtree's Profile

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Costco Food Finds - 4th Quarter 2014

Boulder Organic green chile corn chowder, 2 x 24oz for $10 at Sequim, WA.

I was excited to find a fresh soup with Hatch green chile, something I can't get enough of here in the NW. The soup is wholesome but rather dull with little flavor of the chile. But it is a good base, with the addition of bacon and heavy cream it was very good. Then again most things are improved with bacon and cream.....

Nov 18, 2014
andrewtree in Chains

Gluten free flour used for gravy?

I use masa harina, works very well

Should I get a slow cooker...and what brand?

Two reasons why I use a slow cooker while working from home;
1) for cooking dishes overnight and those needing 24+ hours such as bone broths
2) I use the slow cooker in a shed to keep the heat and cooking smells out of the house.

Nov 12, 2014
andrewtree in Cookware

Costco liquor - best buys?

Costco sell this?

Nov 12, 2014
andrewtree in Chains

Costco liquor - best buys?

Interested to hear opinions on gin; tequila and orange liqueur for margaritas; and cheap brandy for cooking

Nov 11, 2014
andrewtree in Chains

What's the best non-toxic(ish) pan for cooking eggs?

Kaleo started a thread about these pans a while back, there is an easy and effective way to prepare them for use (not season exactly). Mine never sticks, I just give it a wipe after use every now and then with or without a pinch of salt.

Oct 24, 2014
andrewtree in Cookware

What's the best non-toxic(ish) pan for cooking eggs?

I use one of these, http://www.ebay.com/itm/Vintage-CLUB-...
Better conductivity than cast/carbon steel and much lighter for those occasions I do want to flip.

Oct 24, 2014
andrewtree in Cookware

whats your go-to salsa recipe?

Tomatillos, garlic, jalapenos, cilantro, plenty of salt. Pulsed in a FP to a coarse consistency.

Sep 26, 2014
andrewtree in Home Cooking

Homemade Mayonnaise

After making homemade mayo for years I only recently learned that using a food processor for EVOO mayo causes bitterness. I now use a light olive oil for the early stages in the food processor (perhaps 25-30% of the total oil used) then turn it out into a bowl and whisk in EVOO for the rest. A huge difference, gone is the bitterness. There's always more to learn!

Sep 21, 2014
andrewtree in Home Cooking

Looking for a tried and tested Buckwheat and Almond pancake recipe

No restrictions on other ingredients, ie eggs, dairy, sugar all good

Sep 19, 2014
andrewtree in Home Cooking

How can i get hold of really fresh fish in Dorset, UK?

You may do better to post this on the UK board

Aug 28, 2014
andrewtree in U.K./Ireland

pH tester for home canning

Thank you. Strips it is.

Aug 24, 2014
andrewtree in Cookware

pH tester for home canning

Any recs? There are a few on Amazon around $10, will they do the job?

Aug 23, 2014
andrewtree in Cookware

Hollandaise sauce made with olive oil...... why?

True, maybe I will!

Aug 22, 2014
andrewtree in Home Cooking

Hollandaise sauce made with olive oil...... why?

A chef makes this in the new movie "Hundred-Foot Journey", I've never heard of this before.

So what are the benefits of making Hollandaise with olive oil? Convince me that I should try it!

Aug 22, 2014
andrewtree in Home Cooking

Buying used Cuisinart base?

I bought a used Robot-Coupe base when I relocated from UK to US more than five years ago. I think I read on another thread here that the original Cuisinarts were made in France by Robot Coupe. I paid $25 plus the same in postage on ebay and it is every bit as good as my original, ie awesome!

Jul 28, 2014
andrewtree in Cookware

Canning tomatillo salsa.... inspired tips?

10 quarts canned today. I did end up roasting the tomatillos, all 25lbs, not as much of a PITA as I expected. I got a good thick salsa using the food mill. Thanks for all the ideas.

Jul 27, 2014
andrewtree in Home Cooking

Canning tomatillo salsa.... inspired tips?

My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.

Jul 20, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Got it, thank you

Jul 18, 2014
andrewtree in Home Cooking

What Is the National Dish of New Mexico?

Outside New Mexico it is. But New Mexican green chile is the standout ingredient in New Mexico and the only one I've seen used for relleno. And having said that, too often the chiles in the rellenos I've been served have been fleshy and bland, more like Anaheims.

Jul 18, 2014
andrewtree in Southwest

What Is the National Dish of New Mexico?

looks more like a poblano relleno

Jul 18, 2014
andrewtree in Southwest

The caramel part of creme caramel, too hard

I use evaporated organic cane juice sugar which caramelizes just fine.

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

At what stage do you add the cream?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you. And when I've tried to use less caramel I don't fully coat the base. Is there a trick to making a more viscous caramel that will spread thin? Will caramelizing with more water work?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you, I'll try that. And I so love it when out of the oven for just an hour or two.

Jul 17, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Caramelizing sugar and a little water, pouring it over the base of the flan dish, hardens very quickly. Custard on top and in the oven until just set.

Delicious..... and only some of the caramel is dissolving with the custard to get that delicious slightly burnt sweetness that offsets the rich custard so well. A thin but significant amount of the super hard caramel remains stuck to the base, impenetrable with a spoon.

Solutions?

Jul 17, 2014
andrewtree in Home Cooking

Friday Harbor

Agreed!

May 12, 2014
andrewtree in Greater Seattle

Friday Harbor

Friday harbor comes under the Pacific Northwest board

May 11, 2014
andrewtree in Greater Seattle

pie crust tip--has anyone heard of this?

Never heard of using sugar. Best way I know is to bake blind for 5-10 minutes, remove the beans or whatever is being used, and brush the base and sides with beaten egg. Back in the oven for another 5 minutes or so.

May 06, 2014
andrewtree in Home Cooking

What parts of a pig should I ask for: not the meat, tho?

Pan fry the thinly sliced liver breadcrumbed with some seasoned masa harina. Pig liver is the liver of choice for me between pig, lamb, beef and goat. The heart is also delicious, a little too tough even when cooked slowly. I grind it and add with some ground back fat to ground pork to make chorizo. It's also great as an addition to burger or meatloaf, though as it's so lean it's good to add extra fat. The kidneys are delicious, need to be cooked very carefully or they get tough. I soften an equal weight of sliced mushrooms in some lard, then add the cored and sliced kidney. Some barbecue or chile sauce goes well as the kidney flavor is strong and distinctive.

May 03, 2014
andrewtree in Home Cooking